From our friend Risa James Photography
2 oz. mezcal (I used Gem & Bolt)
1/2 oz. fresh grapefruit juice
1/4 oz. Royal Rose Three Chile Syrup
1/2 dropper of grapefruit bitters
2 large wedges of overripe plum
Muddle plum wedges with grapefruit juice in a shaker. Add remaining ingredients and ice. Shake then double-strain into rocks glass over large ice cube. Garnish with plum slices skewered on a cocktail pick.
